Cranberry-Pomegranate Relish

Makes about 3 cups/ A refreshingly tangy version of the classic cranberry sauce. If you have any left over, use it as a dessert accompaniment over pumpkin pie, yogurt, or ice cream. This can be made three days ahead; keep chilled.

Staff Favorite, Gluten Free, Vegan, Quick

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Cranberry-Pomegranate Relish

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Servings

9people

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Ingredients

3cupsfresh cranberries (about 12 ounces)stems removed

3/8cupdate sugar

1cuporange juice

1largeorange peelcut into thin slivers - no white pith

2tablespoonsfresh rosemary leaves

1largeorangecut into 1/2-inch pieces

2/3cuppomegranate seeds

Ingredients

3cupsfresh cranberries (about 12 ounces)stems removed

3/8cupdate sugar

1cuporange juice

1largeorange peelcut into thin slivers - no white pith

2tablespoonsfresh rosemary leaves

1largeorangecut into 1/2-inch pieces

2/3cuppomegranate seeds

Servings

9people

Print Recipe

Instructions

Combine cranberries, sugar, orange juice, and orange peel in a large saucepan. Stir over medium-high heat and bring to a boil. Reduce heat to medium; simmer until berries begin to burst. Turn heat to medium-low and cook another 10 minutes, stirring often. Mince rosemary leaves; then stir into sauce with orange segments and pomegranate seeds. Transfer to a small serving bowl. Cover and chill.

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